South East Asian Inspired Chicken Curry

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large saucepan on a medium high heat (no oil), add the cashews and cook, stirring regularly, until lightly toasted, 2-3mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan and pop in a small bowl for later. Wipe the pan with kitchen paper and return to medium heat with a drizzle of oil. Add the shallot to the saucepan and stir fry until softened, 3-4 mins.

Stir in the ginger puree, Thai yellow curry paste and half the garlic. Cook for 1 minute more. Stir in the sweet potato and chickpeas, then pour in the water (see ingredients for amount), stock powder, coconut milk and peanut butter. Stir to combine, ensuring the peanut butter has combined, 2-3 mins. Bring to the boil, then reduce to a simmer. Pop the lid on and simmer stirring frequently until the sweet potato is tender, 15-20 mins.

About 6-8 mins before your curry is ready, heat a drizzle of oil in a frying pan on medium high heat. When hot, add the spinach a handful at a time and allow it to wilt slightly, 1-2 mins. Once it begins to wilt, add the ketjap manis and garlic and stir fry until some of the liquid has evaporated, 2-3 mins. Remove from the heat once done.